Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish made with tender russet potatoes, sharp cheddar cheese, and a blend of aromatic herbs and spices. Enhanced with garlic, smoked paprika, kale, and a splash of white wine, this soup is perfect for a cozy meal any day of the week.
Ingredients
Scale
Soup
- 4-5 medium organic russet potatoes, peeled and cubed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- ½ red onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons On Everything All-Purpose Blend
- 1 teaspoon smoked paprika
- 2 tablespoons white cooking wine (or additional vegetable stock)
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream
- 1-2 cups freshly grated sharp cheddar cheese
- 1 cup kale, chopped (optional)
Instructions
- Prepare the Aromatics: In a medium-sized dutch oven over medium-high heat, warm the olive oil and butter. Add the minced garlic and chopped red onion, sautéing for 1-2 minutes until translucent and fragrant.
- Add Seasonings: Stir in the smoked paprika and On Everything All-Purpose Blend until well combined with the aromatics.
- Add Potatoes and Stock: Add the peeled and cubed potatoes to the pot, stirring to coat. Pour in the vegetable stock and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer for 20 minutes or until the potatoes are tender. For a thicker texture, simmer an additional 10 minutes to let the potatoes break down naturally; alternatively, add 1-2 tablespoons of flour mixed with water to thicken if you prefer chunkier potatoes.
- Finish the Soup: Stir in the heavy cream, chopped kale (if using), and white cooking wine. Gradually add the freshly grated sharp cheddar, stirring continuously until melted and creamy.
- Serve: Remove the soup from heat and ladle into bowls. Garnish with freshly chopped parsley or green onions. Serve immediately with a side of bread if desired. Enjoy your hearty, flavorful potato soup!
Notes
- Use Yukon gold potatoes as a substitute for russet potatoes for a slightly creamier texture.
- If you don’t have white cooking wine, substitute with additional vegetable stock to maintain flavor balance.
- For a dairy-free version, replace heavy cream with coconut cream and use a vegan cheddar alternative.
- To make your own On Everything All-Purpose Blend, combine equal parts black pepper, garlic powder, onion powder, sesame seeds, and poppy seeds.
- The soup thickens naturally if potatoes simmer longer, or you can add a flour slurry for faster thickening depending on your preferred texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 50 mg
